A classic nose of rose petals and spice cake. Marzipan, candied lemons and wildflower honey meld into a lush palate with hints of coriander on the finish.
7 tons were harvested from the newer Gewürztraminer block on 10/11/16, crushed and de-stemmed and put in refrigeration. They were pressed on 10/13/16, yielding juice with harvest chemistry of 24 Brix, 5.0 g/L titratable acidity, and a pH of 3.84.
The settled juice was racked to a fermentation tank 2 days later, warmed, and inoculated with Epernay 2 yeast. The fermentation continued for 30 days at approximately 65F and was stopped by cooling at 1.0% residual sugar. The wine was racked off the gross lees 60 days after fermentation.
The wine was heat stabilized by an addition of bentonite on 01/07/16, filtered on 05/26/17 (5 micron pads) and excess CO2 was sparged from the wine with nitrogen. then sterile filtered at bottling on 08/03/17.
Appellation: Finger Lakes
Varietal Composition: 100% Gewürztraminer
Alcohol: 14.3%
Residual Sugar: 1.0%
Acid: 5 g/L
pH: 3.97
Harvest Date: October 11, 2016
Bottling Date: August 3, 2017
Cases Produced: 418
Vegan Friendly: Yes
